Description
These Greek Feta Roast Potatoes are a flavorful and satisfying side dish that pairs well with any meal. The crispy roasted baby potatoes are seasoned with oregano, garlic, and tangy feta cheese, creating a Mediterranean-inspired dish that is both easy to make and delicious.
Ingredients
Scale
Potatoes:
- 2 pounds baby potatoes or Yukon Golds (halved or quartered)
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1/2 lemon
Finishing Touches:
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill (optional)
- lemon wedges for serving
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- Toss Potatoes: In a large bowl, toss the potatoes with olive oil, oregano, garlic powder, salt, pepper, and lemon juice until evenly coated.
- Roast: Spread the potatoes on the baking sheet, cut side down. Roast for 30–35 minutes, flipping halfway, until golden and crispy.
- Add Feta: Sprinkle the roasted potatoes with crumbled feta cheese and let it soften from the heat.
- Finish: Transfer to a serving dish, top with parsley and dill, and serve warm with lemon wedges.
Notes
- Enhance the flavors with kalamata olives or tzatziki on the side.
- Optional: Add sliced red onion or cherry tomatoes during the last 10 minutes of roasting for variety.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
